Fleur de Lolly: Stewed tomatoes and okra a true Southern classic

By Laura Tolbert More Content Now

Monday

Aug 27, 2018 at 12:15 PMAug 27, 2018 at 12:15 PM

There are dozens of dishes that are considered Southern culinary delicacies. One of my favorites is Stewed Tomatoes and Okra. We are indeed blessed to have a long growing season and home gardens to raise both of these vegetables.

STEWED TOMATOES AND OKRA

This is a classic side dish to add to your Southern comfort food recipe box. Use the ripest tomatoes and most tender okra available.3 cups of chopped ripe tomatoes1/2 medium yellow onion chopped1 small green bell pepper, seeded and diced1 clove garlic minced10 to 12 okra pods, ends trimmed and sliced 1/4 inch thickSalt and pepper to taste1/2 teaspoon sugarIn a medium saucepan, add all ingredients and heat to a gentle simmer over medium-low heat. Let simmer for an hour or so until okra is very tender. Taste and adjust seasonings if needed.

Another version for those who may not enjoy shrimp is to use smoked sausage. My personal favorite is Conecuh Sausage made in Evergreen, Alabama.1 tablespoon olive oil1 medium yellow onion, diced1 large green bell pepper, diced2 cloves garlic, minced3 to 4 cups chopped fresh tomatoes3 cups sliced fresh okra1 teaspoon olive oil1 pound smoked sausage, diced and browned1/4 teaspoon salt1/4 teaspoon freshly ground black pepperWhite rice, cooked according to package directionsChopped parsley for garnishIn a 3-quart Dutch oven, heat olive oil over medium-high heat. Add onions and bell peppers and sauté until they begin to soften, 4 to 5 minutes. Add garlic and let cook for 1 minute. Add tomatoes and okra.Reduce heat to a simmer, cover and let cook for 20 to 30 minutes.While the vegetables simmer, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the diced sausage and cook, frequently stirring, until well browned. Drain on a paper towel and add to the tomatoes and okra. Add salt and pepper. Let simmer another 10 to 15 minutes or so.Remove from heat and spoon over cooked white rice. Garnish with chopped parsley.

— Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.